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Holiday Leg of Lamb

3.18 from 82 votes
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Ingredients
  

  • 1 tsp Rosemary leaves chopped
  • 1 tsp Cumin powder
  • 1 tsp Paprika
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Clove powder
  • 1 tsp Salt
  • 2 tbsps Olive Oil
  • 1 tbsp Pomegranate Molasses
  • Juice of 1/2 Clementine
  • 2 kgs - 4.4 lbs Lamb leg
  • 1/2 cup Garlic
  • 1/4 cup springs of Rosemary
  • 20 Cloves
  • 1 cup sliced Onion
  • 1/2 cup or 1 stick of Celery
  • 1/2 cup Mushrooms
  • 1 cup stock
  • 2 - 3 tbsps Cornstarch slurry

Instructions
 

  • Prepare a paste by mixing together the chopped rosemary leaves, cumin powder, paprika, cinnamon and clove powders, salt, olive oil, pomegranate molasses and clementine juice
  • Leave your lamb leg out of the fridge for an hour and then make slits in the flesh horizontally
  • Brush the marinade on both sides of the lamb
  • Slit each garlic clove in half and insert into the slits
  • Alternate with small sprigs of rosemary
  • Pierce the flesh with cloves
  • Place this on the roasting tray
  • At the bottom of the pan add the onion, whatever garlic and rosemary is left over, celery and mushrooms
  • Roast in a 350 degree oven for 30 - 45 mins or to your preferred time for doneness
  • Remove and allow the lamb to rest
  • Pour the stock over the veg and thicken with cornstarch and cook either in a pot or straight in the hot roasting pan and return to the oven for another 10 mins for the sauce to thicken up